Use Varvello Red Wine Vinegar to deglaze a pan for a "gastrique" or add to marinades to help tenderize tougher cuts of meats while adding flavor. The tart acidity of red wine vinegar is wonderful in a braise of cabbage or brussel sprouts too.

Keep a bottle of this versatile vinegar on hand - you'll find a thousand uses for it.

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Recipes

This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
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The English translation for the word "paupiette" is "stuffed
slice of meat." This recipe, though, is adapted from one of
La Bernardin's Chef, Eric Ripert. Le Bernardin has built its
worldwide, four-star reputation exclusively on fish and
seafood. In this case, succulent black bass, foie gras and
truffles are wrapped in a savoy cabbage leaf and steamed.
The foie gras melts, infusing the bass and the truffles
with flavor.
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This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
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A simple yet aromatic chicken dish that really gets the juices flowing! The saffron and cinnamon seem to make the chicken juicier somehow. A memorable dish that is so easy to make. A basic recipe on which to build by adding personal touches, such as adding raisins, dried cherries, or even dates.
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If you enjoy anchovies and have access to fresh, not canned, then this recipe is for you.
When they're combined with Christmas limas and mint,
some good chili peppers, and onion, then you have a
true gourmet experience. Remember these are FRESH
anchovies, and altogether different than the super
salty, super fishy ones you may be accustomed to.
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This is a strongly flavored, robust, Fiddlehead fern salad. It goes wonderfully with bland dishes such as roast chicken or other poultry. But it also stands up well to something like a barbecue. Fast and easy to make.
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The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Who wants to cook when it's hot out? When the weather begins to warm up, you can beat the heat with this easy, cool & refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete & delicious meal that the whole family will love - even the kids.

We used leftover grilled chicken to top it off, but you can dress this easygoing salad up with whatever you have in the fridge. Go vegetarian with toppings like marinated tofu, cooked or raw broccoli or sauteed mushrooms. Just use your imagination - you can't go wrong!

Clear, and cholesterol-free, the clean neutral flavor of Grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor. Grapeseed Oil is unsaturated and high on the list of "heart-healthy" oils.
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This recipe comes to us courtesy of Chef Michael Simon. The hearty barley adapts itself perfectly to gusty, wild mushrooms and bacon. Rustic and elegant at the same time. It makes a perfect side dish as well as a salad.
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